Coconut milk vanilla rice pudding
| Calories | Fat | Carbs | Protein |
| 450 | 15g | 74g | 4g |
I am trying to understand why people buy tinned rice pudding when they can make their own, which is simple and tastes better.
Ingredients
Serving 4 to 6
1 Vanilla pod
1l Coconut milk
125g Blond sugar
200g Pudding rice
Method
- Score the vanilla pod lengthways and scrape the seeds out.
- Place the coconut milk, vanilla pod, seeds and sugar in a saucepan and bring to a boil.
- Remove from the heat and let infuse for 15 minutes.
- Scoop out and discard the vanilla pod, then add the rice and bring it to a simmer for 25 to 30 minutes. Keep an eye on the rice; you want it soft.
- Spoon the cooked rice pudding into pudding bowls to serve.
- Leave it to cool completely and store it in the fridge for 2 days.